2 tsp baking powder
½ tsp salt
½ c oil
1 c thick and creamy yogurt
3 large eggs
½ c caster sugar
½ tsp vanilla extract
Zest of 2 large meyer lemons 1 punnet of fresh raspberries and blueberries
Lemon Curd ½ portion Lemon Curd Recipe Lemon Icing 5 tbsp icing sugar 1 large meyer lemon Hot water
Preheat oven to 180 degrees. Grease and line a loaf tin.
Combine together flour, baking powder, and salt in a bowl. Set aside. In a large bowl whisk together remaining ingredients except fruit and curd. Gradually whisk in dry ingredients until well blended. Fold in raspberries and half the blueberries. Spoon mixture into 1/3 tin. Drizzle over lemon curd. Repeat process 2 more times. Bake for 1 hour or until skewer comes out clean. Allow the cake to cool completely before icing.
To make the icing combine icing sugar and lemon. To thin out add a little hot water. Ice loaf with remaining lemon curd, icing and blueberries. Serve. Enjoy!